Apicius #20 June 2013 features Joan Roca’s 20 signature dishes, global chef profiles, recipes, and haute cuisine techniques in English and Spanish.
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Apicius #20 June 2013

Apicius
SKU:
10175
|
UPC:
9770169751389
£21.19 £10.00 (Inc. VAT)
£21.19 £10.00 (Ex. VAT)
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11
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global
Description

Apicius Issue 20

Apicius #20 June 2013 is a collector’s edition of the internationally respected gastronomy journal dedicated to the craft and creativity of fine dining. Designed for professional chefs, culinary students, and food enthusiasts, this issue offers a rare insight into some of the most celebrated kitchens in the world.

This edition features Joan Roca of the three-Michelin-starred El Celler de Can Roca in Girona, Spain, presenting 20 of his restaurant’s most significant dishes. Also included are features on Daniel Ovadia of Paxia, Mexido in Mexico City, alongside in-depth articles, interviews, and technical explorations of contemporary haute cuisine. Presented in both English and Spanish, the 224-page paperback combines recipes, techniques, and stunning photography, making it both an inspiring read and a valuable reference for those passionate about modern gastronomy.

Content Highlights:

  • International gastronomy journal written for chefs, culinary students, and food lovers.
  • Exclusive Joan Roca feature showcasing 20 signature dishes from El Celler de Can Roca.
  • Global chef profiles including Daniel Ovadia and other leading culinary figures.
  • High-quality photography showcasing plating, preparation, and presentation.
  • Paperback
  • Pages:224
  • Language: English & Spanish